Vegan Lemon Loaf: perfectly moist, dense but not heavy like a good pound cake should be, finished with a sweet tart lemon drizzle. Tastes like Starbucks lemon loaf. Easy made in 1 bowl! It’s a must with a cup of tea!
I’ve got the Best Vegan Lemon Loaf Recipe people! It’s to die for!
I don’t know about you but I love a good pound cake vegan of course! And this one should be in your recipe box!! You’re gonna flip over it!! Great for breakfast, brunch, snack or dessert and lovely for the holidays too!
My Lemon loaf tastes a lot like a traditional pound cake which was not an easy feat! Considering it’s made without eggs! Tricky indeed but I pulled it off with flying colours and it’s even made in 1 bowl! Yay for me!! And that lemon flavour!! Oh man!! Reminds me of Starbucks Lemon Loaf! Delicious, addicting and lemony!
My secret ingredient for the excellent texture- vegan yogurt! Sounds heavy I know but with.the right amount of baking powder and other key ingredients you get perfect leavening for that lovely dense pound cake feel. With just the right amount of rise! Not too high!
And yes this took a few attempts to achieve that awesome texture- 4 to be exact. So my husband was a happy camper We had lemon loaf coming out the wazoo! LOL!!
I had to get the excess sliced and in the freezer before he ate it all! Haha
How to make Vegan Lemon Loaf:
Preheat oven to 350° Spray a non stick loaf pan with cooking oil spray. Set aside
In a large mixing bowl whisk together the wet ingredients.
Add the flour to the top of the wet ingredients. Sprinkle the baking powder, baking soda and salt on top of the flour. Whisk everything together until fully combined. Don't over mix. Pour the cake batter into your prepared loaf pan.
Bake for 55-60 minutes or until toothpick inserted in the middle comes out clean. I always bake mine for the full hour. If you find the it getting to brown tent it with foil for the last 10 minutes. (I've never had to do that but ovens can vary)
While the cake is baking, in a bowl whisk together the powdered sugar and lemon juice for the lemon glaze and set aside.
Remove loaf from the oven and place on a cooling rack. While still warm brush the lemon glaze over the top of the vegan loaf with a pastry brush or evenly drizzle it over with a spoon. Let cool in the pan for another 15 minutes and then remove from pan to cooling rack. Slide a knife around the edges if necessary for easier removal.
Let fully cool before slicing and Enjoy!
Delicious for breakfast, brunch or as a Lovely spring lemon dessert served as is or with dairy free whipped topping and fresh or macerated strawberries! Delish!!
Pro tips for perfect vegan lemon loaf:
- Don’t over mix the batter
- Grease your non stick pan well
- don't take the cake out early it needs to bake for the full allotted time
- check the dates on your baking powder and baking soda to ensure they're fresh and not expired and measure accurately.
- Tent with foil towards end of baking if you feel cake is getting too brown. ( I never need to )
- FYI-This loaf tastes even better the next day or two after it's baked if that’s possible!
OK GUYS LETS MAKE VEGAN LEMON LOAF, IT'S
easy
lemony
kid friendly
perfect for Mother's day!
scrumptious
just the right amount of sweetness!
Enjoy guys! Happy day to you! feel free to leave a comment and a rating below. I would love to hear from you.
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WANT MORE VEGAN BAKED GOODS? CHECK OUT THESE RECIPES:
- Best and Easiest Vegan Banana Bread Recipe
- Healthy Breakfast Bars (GF)
- Vegan Blueberry Muffins
- Double Chocolate Banana Muffins
- Strawberry Rhubarb Muffins
1 Bowl Vegan Lemon Loaf with Lemon Drizzle (Starbucks Copycat)
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
Vegan Lemon Loaf: perfectly moist, dense but not heavy like a good pound cake should be, with a sweet tart lemon drizzle. Tastes like Starbucks lemon loaf! Easy made in 1 bowl! It’s a must with a cup of tea!
Ingredients
Wet Ingredients:
- ⅔ cup plain vegan yogurt, I use silk cultured coconut plain dairy free yogurt
- ⅓ cup non dairy milk, I use almond milk
- ⅓ cup oil, I almost always use grapeseed oil
- 1 cup sugar
- zest of 2 lemons (approximately 1 tablespoon)
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla
Dry Ingredients:
- 1 and ½ cups all purpose flour
- 1 and ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Lemon Glaze:
- ¼ cup powdered sugar
- 2 tablespoons fresh lemon juice
Optional add in:
- 1 teaspoon lemon extract (not oil) added to wet ingredients for a more intense lemony flavour
Instructions
- Preheat oven to 350° Spray a non stick loaf pan with cooking oil spray. Set aside
- In a large mixing bowl whisk together the wet ingredients.
- Add the flour to the top of the wet ingredients. Sprinkle the baking powder, baking soda and salt on top of the flour. Whisk everything together until fully combined. Don't over mix. Pour the cake batter into your prepared loaf pan.
- Bake for 55-60 minutes or until toothpick inserted in the middle comes out clean. I always bake mine for the full hour. If you find it getting to brown tent it with foil for the last 10 minutes. (I've never had to do that but ovens can vary)
- Lemon Glaze: While the cake is baking, in a bowl whisk together the powdered sugar and lemon juice and set aside.
- Remove loaf from the oven and place on a cooling rack. While still warm brush the lemon glaze over the top of the vegan loaf with a pastry brush or evenly drizzle it over with a spoon. Let cool in the pan for another 15 minutes and then remove from pan to cooling rack. Slide a knife around the edges if necessary for easier removal.
- Let fully cool before slicing and Enjoy!
- Delicious for breakfast, brunch or as a Lovely spring lemon dessert served as is or with dairy free whipped topping and fresh or macerated strawberries! Delish!!
Notes
Variations for vegan lemon loaf recipe: ( for the substitutions listed below note that I feel my recipe is best as written😊)
- Use room temperature coconut oil in place of grapeseed oil for a heathier plant based version.
- I have not tried this recipe with white whole wheat flour, or spelt flour
- Gluten Free: I have not tried this recipe with gluten free flour blend such as Bob’s Red Mill but imagine it would work fine.
- For Lemon Poppy Seed Loaf: add 2 and ½ tablespoons poppy seeds when adding flour
Tips for perfect lemon loaf:
- Don’t over mix the batter
- Grease your non stick pan well
- don't take the cake out early it needs to bake for the full allotted time
- check the dates on your baking powder and baking soda to ensure they're fresh and not expired and measure accurately.
- Tent with foil towards end of baking if you feel cake is getting too brown. ( I never need to )
- FYI-This loaf tastes even better the next day or two after it's baked if that’s possible!
- Bread will keep in an airtight container at room temperature or in the fridge for up to 5 days or in the freezer for up to 2 months either wrapped whole or individually sliced and wrapped. If wrapping whole I suggest wrapping in cling wrap and then tin foil.
- Prep Time: 15 Minutes
- Cook Time: 60 Minutes
- Category: Breakfast & Baking, Sweets,
- Method: Oven
- Cuisine: American, Canadian
Keywords: vegan lemon loaf, vegan lemon bread, lemon dessert, vegan pound cake, spring brunch recipe, lemon loaf vegan,
Rabbit
Can Olive oil be used instead of Coconut and Grape?
Verna
Yes Go for it! I recommend using a light tasting olive oil, enjoy!
Colleen McCoy
Outstanding! I used Bob’s Red Mill gluten-free baking flour (1:1) and it worked great. I doubled the glaze. So good! This will be my go-to dessert from now on, for both omnis and gluten-free vegans.
★★★★★
Julie
This cake is absolutely delicious! I've made it on several occasions for non-vegans, they never even suspected it was a vegan cake. My son requested it for his birthday, as a treat for his class, a few of the teachers even asked me for the recipe.
Verna
Thank you so much Julie for a wonderful review - made my day!! I am thrilled you all enjoyed the lemon loaf 🙂 feel free to leave a star rating
Martin
Hi Verna, can I make this lemon loaf without oil?
Verna
Yes to make the vegan lemon loaf without oil just swap the oil for unsweetened apple sauce. The bread will be denser but still delicious. enjoy!
Jans
My husband asked me what is my favorite vegan cake recipe? And I didn't hesitate and said your lemon loaf I love it so much! It is so similar to my mom's pound cake. She made glaze much like yours. Scrumptious thank you Verna
★★★★★
Verna
Thank you so much what a wonderful compliment! Thrilled you enjoyed the cake.
Ben
Do you think the lemon loaf would be good without the lemon glaze?
Verna
Oh for sure but I do recommend recipe as written.
Szasza
LOVE this lemon loaf cake. Made it several times already and it's so good.
I've also made it for the staff where my hubby works at the hospital and they absolutely love it! Thank you for this amazing recipe.
★★★★★
Verna
You just totally made my day!! I'm so happy you all love it. I appreciate your feedback SO MUCH!!! Thank you Szasza 😊
Jess
Perfect every time I make it which is often. Thank you for a wonderful recipe
★★★★★
Verna
You are so welcome thanks for taking time to leave a comment
Emily
OBSESSED! with this recipe! I have made it about 6 times already and am now making it again. Everyone I've baked this for has LOVED it and it is amazing even if you have to skip the glaze (Which I've had to do). This recipe is now a staple in my kitchen!
★★★★★
Verna
Yay!! thank you Emily you just made my day!! I appreciate your feedback SO MUCH!
Tracy
Assuming you add the 1 cup sugar at the same time as the flour etc?
Verna
Hi Tracy, the sugar is listed under the wet ingredients so do not add it with the flour, enjoy!
Michele
In your recipe you use 1 cup of sugar. My question is could I use a 1/4cup instead? Do you think the cake would still work?
Verna
Hi Michele I really can't say that is quite a reduction in sugar. If you try it let me know how it goes for you
Suzy
this was fabulous!
★★★★★
Verna
thank you!
Midge
This is good and lemony,
★★★★★
Verna
Glad you enjoyed it Midge! Thanks for your feedback I really appreciate it.
Stephanie
Lovely recipe, thank you! Wish I'd had some poppyseeds. Did not have a loaf pan but used muffin pan and batter was enough for 16 cupcakes. Really yummy!
Verna
Thank you Stephanie! glad you enjoyed the recipe. Cupcakes sound great!
Erin
So easy to make. My family loves it!
★★★★★
Verna
Oh thats so nice to hear! Thank you for your comment Erin have a great day!
Troy Powell
A really good easy recipe for delicious lemon loaf!!!
★★★★★
Verna
Thank you Troy, happy to hear you enjoyed it! Thanks so much for your comment!